Ingredients: Serves 4

• 2 tablespoon oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• A 2 cm round piece of fresh ginger 
• 2 red chillies / dried chilli (to taste)
• 2 tsp medium curry powder
• 1 potato
• 400 g tin chickpeas
• 500 ml vegetable stock
• 150 g spinach
• 80 g crunchy peanut butter
• Salt and pepper
• Fresh coriander
• Salted roasted peanuts or cashews, roughly chopped
• White, fluffy rice to serve, naans / poppadoms etc.

Method:

1. Peel the potato and cut into cubes then set aside, and drain and rinse your chickpeas then set aside.
2. Now place a large saucepan over a medium heat, add in a little oil then throw in the onion and cook for a few minutes, before adding in the garlic, ginger and chillies to the pan – cook for another few minutes then add in the curry powder.
3. Now add in your potato and chickpeas, along with the vegetable stock. Bring to the boil then reduce to a simmer for 8 minutes or until the potato is cooked through.
4. Stir in your peanut butter and check seasoning.
5. Add your spinach and allow to wilt.
6. Serve with freshly chopped coriander, toasted peanuts and rice.